This Mexican Chicken Casserole is everything you want in a weeknight dinner—hearty, comforting, full of bold Tex-Mex flavors, and incredibly easy to throw together. With layers of shredded chicken, creamy sauce, zesty salsa, corn, and loads of melty cheese, this dish is always a crowd-pleaser. It’s a one-pan wonder that delivers big flavor with minimal fuss. Whether you’re feeding a hungry family or prepping a dish to bring to a potluck, this casserole is guaranteed to be a hit. It’s simple, satisfying, and can be customized to your taste.

What Makes This Casserole Special?

What makes this Mexican Chicken Casserole stand out is its creamy-cheesy-spicy goodness. It’s made with pantry staples, comes together quickly, and bakes into a golden, bubbly dish of comfort. The combination of tender chicken, sweet corn, and green chiles layered with crushed tortilla chips or tortillas gives it that irresistible taco-meets-enchilada vibe. Plus, it’s freezer-friendly and perfect for leftovers!

Cooking Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6–8

Ingredients

3 cups cooked, shredded chicken (rotisserie works great)
1 (10 oz) can cream of chicken soup
1 cup sour cream
1 cup salsa (mild or medium, your choice)
1 (4 oz) can diced green chiles
1 cup frozen corn (or canned, drained)
1½ teaspoons taco seasoning
2 cups shredded Mexican cheese blend
2 cups crushed tortilla chips or torn corn tortillas
Optional toppings: sliced green onions, chopped cilantro, diced tomatoes, jalapeños

Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

2. Mix the Filling

In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream, salsa, green chiles, corn, and taco seasoning. Stir well until fully combined.

3. Assemble the Casserole

Layer half of the crushed tortilla chips (or tortillas) in the bottom of the baking dish. Spoon half of the chicken mixture over the chips and spread evenly. Sprinkle with 1 cup of cheese. Repeat with the remaining chips, chicken mixture, and top with the remaining 1 cup of cheese.

4. Bake Until Bubbly

Cover with foil and bake for 20 minutes. Remove the foil and bake an additional 10 minutes, or until the cheese is melted and the casserole is hot and bubbly.

5. Add Toppings and Serve

Let the casserole rest for 5 minutes before serving. Top with your favorite garnishes like green onions, cilantro, or diced tomatoes.

Variations

Spicy Kick: Use hot salsa or add jalapeños or chipotle in adobo for more heat.
Add Beans: Black beans or pinto beans make a great addition for extra protein and fiber.
Swap Protein: Try cooked ground beef or turkey instead of chicken.
Vegetarian Option: Omit the chicken and add more veggies like bell peppers and zucchini.

Equipment You’ll Need

9×13-inch casserole dish
Large mixing bowl
Measuring cups and spoons
Mixing spoon or spatula
Aluminum foil

Nutritional Information (Approx. Per Serving)

Calories: 420
Protein: 25g
Fat: 22g
Carbohydrates: 30g
Fiber: 3g
Sugar: 4g

Storage Tips

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm in the oven at 350°F or in the microwave until heated through.

My Cooking Experience

Mexican Chicken Casserole is a staple in my house during busy weeks. It’s the kind of dish that feeds a crowd and gets rave reviews from even the pickiest eaters. I often prep it in the morning and pop it in the oven in the evening—it makes dinner stress-free. The creamy sauce, melty cheese, and crunchy tortilla chips are a winning combo every time.

Conclusion

This Mexican Chicken Casserole is cozy, flavorful, and family-approved. It’s a great way to use up leftover chicken, packs in big Tex-Mex flavor, and is endlessly customizable. Whether you’re making it for a weeknight dinner or a casual get-together, it’s a guaranteed hit that will have everyone going back for seconds.

Admin